Diane Hopson Smith
When I came home from my vacation, I started searching online for a recipes. I found this one. I don't know who originated the recipe but I do love it.
Sorry, no photo for this one, trying to put some of my recipes I have on paper in my kitchen here at JAP. Maybe by Christmas I will post a picture of these wonderful cookies. ENJOY!
- 7 oz box odense almond paste, grated
- 1/4 c
- 1/4 c
- confectioner's sugar
- 1/2 tsp
- vanilla extract
- 1/4 c
- egg whites, (not a drop more or cookies will be flat)
- 1 c
- pine nuts, divided
- 1 pinch
- 2 Tbsp
- all purpose flour
How to Make Pignoli Cookies
- 1Preheat oven to 325 degrees. Line cookie sheet with parchment paper.
- 2With a stand mixer, beat the grated almond paste, sugar and confectioners sugar until it is crumbly in appearance, about 2 minutes. Add vanilla.
- 3On a medium speed, slowly add the egg whites. Increase speaed to high and beat for three minutes to form a smooth paste.
- 4Mix 1/4 cup of the pine nuts, salt and flour together; add to batter and beat on high for two minutes. Batter should be stiff.
NOTE: If batter is not stiff enough to hold together; add additional flour 1 tsp at a time until it is firm.
- 5Pour remaining pine nuts in a shallow bowl; drop batter by rounded teaspoon onto the pine nuts. Lift out and place the cookie on cookie sheet "no nuts side" down. Leave space for cookies to double in size.
- 6Bake 22 minutes or until the cookies are a light golden color. You don't want to brown them. Place on a wire rack to cool.